Ingredients for Barbequed Snapper
- 1 (1 1/2-2 lb) whole Red Snapper, scaled and gutted
- 2 tablespoons Cornstarch
- 1 cup diced fresh Pineapple
- ½ cup diced Red Bell Pepper
- ¼ cup thinly sliced Green Onions
- Chili
- Garlic Clove
- 1 teaspoon grated Fresh Ginger
- 2 tablespoons Lime juice
- Fish Sauce
- Sugar
- Water
- ¼ cup Soy Sauce
- 2 tablespoons Honey
- 1 tablespoon Rice Vinegar
- ½ teaspoon Sesame Oil
- a little Oil
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How to Make Barbequed Snapper
- **Make the Tropical Salsa:** In a medium bowl, combine 1 cup diced fresh pineapple, ½ cup diced red bell pepper, ¼ cup thinly sliced green onions (or ½ cup thinly sliced white or purple onion), and 2 tablespoons lime juice. Gently toss to combine.
- **Prepare the Snapper:** Score both sides of the 1-1.5 lb snapper fillet(s) with a sharp knife. Dust lightly with 2 tablespoons cornstarch, shaking off any excess.
- **Make the Dressing (optional):** In a small saucepan, whisk together ¼ cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon grated ginger, and ½ teaspoon sesame oil. Bring to a simmer over medium heat, stirring constantly. Reduce heat and simmer for 2 minutes. Remove from heat and let cool.
- **Grill the Snapper:** Preheat your grill to medium-high heat. Place the snapper fillets on the preheated grill and cook for 5-6 minutes per side, or until golden brown and cooked through. Alternatively, cook in a hot skillet with a little oil for the same time.
- **Assemble and Serve:** Transfer the pineapple salsa to a serving platter. Top with the grilled snapper fillets. Serve immediately with the optional dressing on the side for dipping.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
108g
Fat
3g
Carbs
17g
